16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for the filling)
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/4 cup sour cream
21 ounces cherry pie filling
Instructions
Preheat your oven to 325 degrees Fahrenheit. Grease an 8×8 inch square baking pan with butter or line it with parchment paper, leaving a slight overhang on the sides. This overhang acts as a handle to help you lift the bars out easily once they are cooled and set.
In a medium bowl, stir together the graham cracker crumbs, two tablespoons of sugar, and the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared pan. Use the bottom of a flat measuring cup to pack it down evenly, then bake the crust for 8 minutes. Remove it from the oven and let it cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and half cup of sugar together until the mixture is smooth and fluffy. Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla extract and the sour cream. Be careful not to overmix at this stage, as too much air in the batter can cause the cheesecake to crack during baking.
Pour the cream cheese mixture over the pre-baked crust and spread it out into an even layer using a spatula. Place the pan back in the oven and bake for 25 to 30 minutes, or until the edges are set but the center still has a very slight jiggle. Remove from the oven and let the pan cool completely on a wire rack.
Once the cheesecake has reached room temperature, spread the cherry pie filling evenly over the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Once chilled, lift the bars out using the parchment paper handles and cut them into 16 squares.
